# Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage ( <i>Brassica rapa</i> L. ssp. <i>pekinensis</i> ) during brining with ultrasonic treatment

> Research article (Journal of Food Science, 2020) · cited 10× · AI/ML

**Wikidata**: [openalex:W3098012600](https://www.wikidata.org/wiki/openalex:W3098012600)  
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